Sabudana Idli
Ingredients:
- Sago/Sabudana – ½ cup
- Idly rava– 1 cup
- Sour curd – 2 cups
- Salt-1/4tsp or as per dietician’s advice
- Refined oil – 1tsp
- Water- ½ cup or as required
- Portion size: 8
- Serving size: 3
Nutrients
- Calories: 163.5 Kcal
- Proteins : 4gm
- Sodium: 97.2 mg
- Phosphorus: 102.3 mg
- Potassium: 129.4 mg*
Procedure:
- In a mixing bowl, take sabudana and add washed idli rava to it along with 2 cups of sour curd.
- Mix all well and let it ferment for 6 to 8 hours or overnight.
- After fermentation, add salt and little water to adjust the consistency to idli batter.
- Grease the idli plates with oil and add the batter to the idli mould.
- Steam for 10-15 minutes and serve hot with sambar.